1️⃣ Prepare the crust: preheat oven to 325°F. In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press firmly into a springform pan to form an even base. Bake for 10 minutes, then set aside to cool.

2️⃣ Make the creamy filling: beat cream cheese until smooth and fluffy. Add sugar, sour cream, honey, and vanilla extract, mixing until silky. Blend in eggs one at a time, mixing just until combined.

3️⃣ Create the cinnamon swirl: in a small bowl, combine brown sugar, cinnamon, and melted butter into a thick paste. Pour half of the cheesecake filling over the crust. Dollop half of the cinnamon mixture on top and swirl gently with a knife. Add the remaining filling, smooth the surface, and finish with the rest of the cinnamon swirl, creating a spiral pattern.

4️⃣ Bake low and slow: place the springform pan in a water bath and bake for 55 to 65 minutes until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.

5️⃣ Chill and finish: Before serving, dust the top with powdered sugar for a honeybun bakery look. Drizzle with honey for extra shine. Slice with a warm knife for clean edges.